Panama Ropa Vieja

Panama Ropa Vieja Recipe - Authentic Panamanian Dish

Region / culture: Panama | Preparation time: 15 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Ropa Vieja, which translates to "old clothes" in Spanish, is a traditional dish from Panama that is made with shredded beef in a savory tomato-based sauce. This hearty and flavorful dish is a favorite among locals and visitors alike.

History

Ropa Vieja has its origins in Spain, where it is believed to have been brought to Panama by Spanish colonizers. Over time, the dish has evolved to include local ingredients and flavors, making it a staple in Panamanian cuisine.

Ingredients

3 – 5 lb (2.27 kg) very lean pot roast (preferably arm chuck)
1 large can of whole tomatoes
2 cups of chopped onions
2 cups of chopped green bell peppers
1 cup of chopped celery
1 tsp of salt
0.5 tsp of black pepper
2 cloves of garlic, crushed or sliced
cheap red wine

How to prepare

Set aside 1 cup each of chopped onions and green peppers.
Place the roast in a dutch oven.
Blend the tomatoes, including the juice, until smooth and pour over the meat.
Add the remaining ingredients and enough wine to cover everything.
Cover the dutch oven and cook in a preheated oven at 350°F (177°C) for approximately 3 hours.
Remove the meat from the oven and set it aside.
Add the remaining onions and peppers to the pan.
Simmer the mixture on the stovetop until it thickens to a consistency similar to spaghetti sauce.
Meanwhile, finely shred the meat using your hands.
Return the shredded meat to the sauce.
Serve the dish over rice or noodles.

Variations

Try using chicken or pork instead of beef for a different twist on this classic dish.
Add additional vegetables such as carrots, peas, or olives for extra flavor and nutrition.

Cooking Tips & Tricks

Use a very lean cut of beef for this recipe to ensure that the meat shreds easily.

- Be sure to blend the tomatoes until smooth to create a rich and flavorful sauce.

- Simmer the sauce on the stovetop until it thickens to the desired consistency.

- Shred the meat finely for the best texture and flavor.

Serving Suggestions

Serve Ropa Vieja over rice or noodles for a complete meal. Garnish with fresh cilantro or avocado slices for added flavor.

Cooking Techniques

Slow cooking the meat in the oven allows it to become tender and flavorful, perfect for shredding.

Ingredient Substitutions

If you don't have cheap red wine, you can substitute with beef broth or water.

Make Ahead Tips

Ropa Vieja can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Ropa Vieja in a large serving dish with a side of rice or noodles. Garnish with fresh herbs or a squeeze of lime for a pop of color.

Pairing Recommendations

Pair Ropa Vieja with a side of fried plantains or a fresh green salad for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in the refrigerator in an airtight container. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

15g per serving

Fats

- Total Fat: 8g per serving

- Saturated Fat: 3g per serving

Proteins

- Protein: 30g per serving

Vitamins and minerals

Vitamin A: 10% of daily value per serving

- Vitamin C: 40% of daily value per serving

- Iron: 20% of daily value per serving

Alergens

This recipe contains gluten from the noodles or rice used as a base.

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively low in calories and carbohydrates, making it a healthy and satisfying meal option.

Summary

Ropa Vieja is a delicious and comforting dish that is perfect for a family meal or special occasion. With its rich flavors and tender shredded beef, this Panamanian classic is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. I was visiting my dear friend Maria in Panama City, and she invited me over for dinner. As I walked into her kitchen, the aroma of simmering meat and spices filled the air, making my mouth water in anticipation.

Maria smiled warmly at me and said, "I'm making Ropa Vieja for dinner tonight. It's a traditional dish here in Panama, and I think you're going to love it."

I watched as she deftly shredded the tender beef and mixed it with peppers, onions, and tomatoes. The rich colors and fragrant spices intrigued me, and I couldn't wait to taste the dish.

As we sat down to eat, Maria explained to me the history of Ropa Vieja. She told me that the dish originated in Spain and was brought to Panama by Spanish colonizers. The name Ropa Vieja translates to "old clothes" in Spanish, as the shredded beef resembles torn, old garments. It's a dish that is full of flavor and history, passed down through generations.

I savored every bite of the Ropa Vieja that night, and I knew that I had to learn how to make it myself. Maria graciously shared her recipe with me, and I made sure to write down every detail.

Back home, I gathered all the ingredients I needed to recreate the dish. I marinated the beef in a mixture of spices and vinegar, letting it sit overnight to absorb all the flavors. The next day, I simmered the meat until it was tender and easily shredded with a fork.

As the dish cooked, the fragrant aroma filled my kitchen, bringing back memories of my time in Panama with Maria. I added the peppers, onions, and tomatoes, letting them cook down until they were soft and flavorful.

Finally, I plated the Ropa Vieja and took a bite. The flavors exploded in my mouth, transporting me back to that cozy kitchen in Panama City. I knew that I had successfully recreated the dish, thanks to Maria's guidance and the memories we shared.

Over the years, I have made Ropa Vieja countless times for my family and friends. Each time, I am reminded of that special evening with Maria and the impact she had on my culinary journey.

My grandchildren love when I make Ropa Vieja for them, and they always ask me to tell them the story of how I learned to make the dish. I smile as I recount the memories of my time in Panama and the delicious flavors that have become a staple in our family.

As I pass down the recipe for Ropa Vieja to the next generation, I hope that they too will appreciate the history and tradition behind this beloved dish. It's more than just a recipe - it's a connection to my past and a way to keep the memories alive for years to come.